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Filet Mignons with Pepper Cream Sauce

Filet Mignons with Pepper Cream Sauce

Cost $30, save $40

Source: Recommended by CookPal

  • 14 Min
  • 4 Servings
  • $30

INGREDIENTS

  • Spices and Seasonings

    • 1/4 cup coarsely crushed black peppercorns

  • Meat

    • 🥩 4 (6 ounce) filet mignon steaks, 1 1/2 inch thick
    • 🧂 Salt to taste

  • Fats and Oils

    • 🧈 1 tablespoon butter
    • 1 teaspoon olive oil

  • Liquids

    • 🥩 1/3 cup beef broth
    • 🥛 1 cup heavy cream

STEPS

1

Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.

2

Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.

3

Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.

NUTRIENTS

Per 1 serving

🔥

549

Calories

  • 28
    Protein
  • 5
    Carbs
  • 47
    Fats

💡 Use high-quality fresh black peppercorns for the best flavor.Ensure the skillet is heavy and not nonstick for proper caramelization.Let the steaks rest after cooking for juicier results.